Indulge yourself in this healthy, sin-free version of millionaire’s shortbread. They’re made with dates, tahini, dark chocolate and coconut flour and requires no oven.
What is Millionaire’s Shortbread?
In London/UK you can’t go into a café, restaurant or coffee shop without seeing millionaire’s shortbreads. They look and taste AMAZING (If you haven’t tried yet, you need to) But they’re as sinful as they look. One bar later and you can literally roll home like a barrel. Haha Okay maybe not, but they’re quite heavy.
I LOVE the combination of caramel, chocolate and biscuit. I mean who doesn’t? But I’m not a big fan of all the calories and sugar that comes with it. As a result of this I’ve recreated the recipe using only healthy ingredients. That means the only sugar that you’ll find comes naturally from the dates, and the (good) fat comes from the coconut oil/flour.
Is coconut oil good for you?
Coconut oil is actually one of the few foods that can be classified as a “superfood.” Its unique combination of fatty acids can have positive effects on your health. This includes fat loss, better brain function and various other impressive benefits.
So go ahead and make yourself a batch of these healthy millionaire’s shortbread. They’re so good it’s unreal. And if you keep them in the
fridge they’ll only get better as they’ll get moister and the chocolate on top will get all crispy and create the perfect *crack* when you bite through.
Delicious and healthy. YUM
Healthy no bake Millionaire's Shortbread
Super delicious no-bake millionaire's shortbread with dates, dark chocolate, sea salt and a coconut flour base.
- 70 g coconut flour
- 70 g maple syrup ((1/4 cup))
- 50 g coconut oil ((1/4 cup))
- 10-12 Medjool dates (pitted and soaked in warm water for 15-20 minutes. Keep the water!)
- 180 g Tahini
- 1/4 g pumpkin seeds
- 3 tbsp raw cacao powder
- Sea salt
Chocolate ganache top layer
- 50 g dark chocolate
- 3 tbsp coconut oil ((melted))
- 1 tsp Sea salt flakes
Mix all the ingredients together and press into a lined loaf tin. I used cling film and it worked wonders.
In a small pan, roast the pumpkin seeds with a little bit of salt. You want them go get crunchy but not burned!
Mix the soaked and pitted dates, cacao powder and tahini in a mixer. I tried using my blender. Not a big success. Then add the water that you soaked the dates in little by little until you have a smooth, caramel texture. Add the crispy pumpkin seeds and stir.
Spread on top of the coconut base.
Melt about half of the chocolate in the microwave (or water bath. But generally I don't recommend this as the steam can easily mix with the chocolate which will ruin it).
Once completely melted, add the rest of the chocolate and coconut oil and combine well making sure all the chocolate has melted.
Pour over the date-caramel and sprinkle with sea salt flakes. Let it set in the fridge and then cut into squares.
Press the coconut flour base into a mould.
Make it nice and thick.
Pour the caramel base over the coconut flour base
Finally, add melted dark chocolate with a little coconut oil on top. Let it sit in the fridge.